Milagro Meatloaf Recipe #41604
This meatloaf version is so good. From Texas Home Cooking by Cheryl and Bill Jamison.
by Miss Annie
1¾ hours | 25 min prep
1 9X5 Meat Loaf
- 1 tablespoon unsalted butter
- 1/2 cup minced onion
- 1/2 green bell pepper or red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon cumin seed, toasted and ground
- 1 1/4 lbs lean ground beef
- 3/4 lb ground pork
- 1 1/2 cups dry breadcrumbs
- 1/4 cup tomato-based barbecue sauce
- 3 tablespoons sour cream
- 1 tablespoon worcestershire sauce
- 1 egg
- milk, as needed
- additional barbecue sauce (optional)
- Melt butter in a heavy skillet.
- Add onion, bell pepper, and garlic and saute until they are softened.
- Stir in the black pepper, cayenne, salt, and cumin, and saute 2 or 3 minutes more.
- Place the vegetables in a large bowl.
- Add remaining ingredients (except milk) and mix well with your hands.
- The meat should feel quite moist but not soupy.
- If it is too dry, add milk a tablespoons.
- at a time until consistency is right.
- Mound the meat into a 9x5 loaf pan.
- Bake, uncovered, at 350ºF for 40 minutes.
- Raise oven temperature to 400ºF and bake another 20 to 30 minutes.
- If you wish, brush with another tablespoons.
- of barbecue sauce the last 10 minutes of cooking.
- Serve meat loat hot or cold.
- Makes great lefovers and sandwiches or a great filling for stuffed peppers.
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5 stars